I am always trying to find "restaurant quality" meals to make at home. Going out to eat can be so expensive and half of the time when we go out, I end up saying "I could make this at home for half the price!"
When I got home from work a little bit early today, I decided I was going to make something nice instead of going out. I am happy to report that this turned out fantastic and will definitely be in my dinner rotation from now on!
Broil the cherry tomatoes until they char and burst.
Dip the top of the halibut in a beaten egg and then in the crushed pistachios.
Just a few shots of the white wine beurre blanc in progress...
Pistachio Crusted Halibut with White Wine Beurre Blanc
2 pieces of wild halibut
1 c. pistachios, ground in a food processor
1/2 c. cherry tomatoes
1 shallot, slice in thin rounds
1/2 c. shiitake mushrooms, sliced thin
1 c. dry white wine
1 t. fresh thyme (or a pinch of dry)
6 T. butter
salt and pepper to taste
fresh arugula for garnish
Turn oven on a high broil and scatter cherry tomatoes on a foil lined pan. Drizzle with olive oil and season with salt and pepper. Place tomatoes in oven until they are charred and burst. About 5-7 minutes. Turn off broiler and heat oven to 375 degrees
Put pistachios in a food processor and pulse until coarsely ground. Beat 2 eggs in a shallow dish. Dip the top of the halibut into the egg and then into the pistachio mixture. Be sure to firmly pat the pistachios into the halibut so they create a crust.
Heat 2 tablespoons of each olive oil and butter in an oven safe saute pan over medium heat. Place halibut pistachio side down and saute until golden brown. Flip and place in the 375 degree oven. Depending on the thickness of the fish, it will take 10-20 minutes to finish cooking. To determine if fish is done, you can either cut a tiny piece out of the thickest part to see if it is flaky or touch the top to see if has a firm, "bounce back" touch.
While halibut is cooking, place another saute pan over medium-high heat. Drizzle a little olive oil in and add mushrooms and shallots. Once the vegetable soften, deglaze with white wine. Once alcohol stops steaming, turn off heat and vigorously whisk in butter then season with salt, pepper and thyme.
To plate, cover dish with beurre blanc. Place halibut in middle of plate and garnish with fresh arugula, charred tomatoes, lemon wedge and a drizzle of olive oil.